Flash Fried Shishito Peppers

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Whenever I see blistered green peppers on a menu, be it an Italian restaurant or a Japanese one, I MUST order them. This dish uses shishito peppers, which are more or less on the mild side, but still quite flavorful. <p> I'm know of similar dishes which are equally delicious -- the Spanish pimientos de padron and Italian peperoni fritti -- though I'm not sure which peppers are used for those dishes. Either way, the recipes are probably similar, and dead simple. Fry up a batch for a simple appetizer, side dish, or small plate with a beer or glass of wine.
shishito peppers sea salt lemon wedge or yuzu powder
Wash and thoroughly dry the shishito peppers. Bring an 1/2 inch or so of vegetable oil to high heat in a heavy-bottomed pan. Ready a cover or a splatter screen. Slip the peppers in carefully (if need be, do it in several batches). Fry for 1 min or until the skin is evenly blistered. Set on top of a paper towel to dry. Serve immediately with a side of lemon and sea salt; alternatively, if you want to get fancy, you can mix the sea salt with yuzu powder for a gourmet touch.
15 minutes
varies
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